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Tuesday, March 10, 2015

Potato and carrot salad with walnuts and a honey and mustard vinaigrette

I hate it when my favorite TV shows end. I will never forget
how my world unexpectedly crumbled that awful 1999 afternoon at the comics
store when some smart ass clerk told me Xena:
Warrior Princess would air its last episodes in 2001. I was devastated. The
horrible news resulted in two years of pre-mourning, until that ghastly day arrived,
the day the series finale aired.

At least Xena’s ending was well planned, and gave us fans
some closure. I feel it hurts so much more when your shows are abruptly
cancelled, and storylines are left unfinished. Dark Angel, Heroes, Happy
Endings, and whatever that Dawson’s Creek spin-off was called, just ended. And
don’t even get me started on how much more I needed to see of The Neighbors and
Super Fun Night… augh. At least some of my shows like Ugly Betty, and Brothers
and Sisters had the luxury of using their last breath to wrap up their
storylines and bring some closure to their storylines. So I’ve learned to enjoy
and cherish when the networks have the decency to air and promote a show’s last
season as such, so I can prepare myself to better cope with my loss. This
season I’m saying farewell to Cougar Town and Glee, the shows that inspire me
to binge drink and randomly break into songs. Yes, I do both of those things…
sometimes…

In the spirit of closure, I made this easy salad while
zipping on wine and singing some tunes. It features potatoes and carrots, and I
dressed it with a wonderful mustard vinaigrette. Toasted walnuts take this tasty
salad over the top! I served it as an accompaniment to a steak, but it would go
equally as well next to pork chops or grilled chicken!

Potato and carrot salad with walnuts and a honey and mustard
vinaigrette

Serves 4

244 calories per serving

4 yellow potatoes, peeled, and sliced into ½ inch slices

¼ cup walnuts

1 large carrot, peeled, and sliced into ½ inch slices

¼ cup fresh dill, chopped

½ red onion, chopped

1 red pepper, chopped

2 tablespoon extra-virgin olive oil

2 teaspoon balsamic vinegar

1 teaspoon sweet and spicy mustard

2 teaspoon honey

¼ teaspoon salt

¼ teaspoon pepper

Boil the potatoes until tender (toothpick can easily go
through). Drain and transfer to a mixing bowl. Toast the walnuts on the stove
until fragrant (2-3 minutes). Remove from the heat, chop and transfer them to the
mixing bowl. Add the carrots, onions and dill.

Use a small mixing bowl to whisk together the extra-virgin
olive oil, balsamic vinegar, sweet and spicy mustard, honey, salt, and pepper
until emulsified. Use the dressing on the salad, toss and serve.